Meyer Lemon and Dried Blueberry Scones

Meyer Lemon and Dried Blueberry Scones
Photo by Maren Caruso


  • 1 ½ tablespoons finely grated Meyer lemon peel or regular lemon peel
  • 9 ½ tablespoons sugar
  • 17 tablespoons buttermilk
  • 3 cups self-rising flour
  • ¾ cup unsalted butter
  • 1 ½ cups dried wild blueberries

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup butte...

View full recipe at Epicurious


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